Moroccan Lamb
Transport your taste buds to the bustling markets of Marrakech with this hearty and aromatic Moroccan Lamb dish. Tender lamb shoulder is simmered to perfection in a vibrant medley of warm spices, including cumin, cinnamon, and turmeric, creating a rich, flavorful base that's both comforting and exotic. Sweet dried apricots, earthy chickpeas, and tender carrots add complexity and texture, while a garnish of fresh cilantro brings a burst of freshness to each bite. Perfectly balanced with a hint of optional cayenne pepper for heat, this dish pairs beautifully with fluffy couscous or crusty bread to soak up the fragrant sauce. Ready in under two hours, this one-pot meal is an impressive yet approachable centerpiece for your next dinner. Perfect for fans of North African cuisine, this Moroccan Lamb recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 lbs lamb shoulder (cut into 2-inch cubes)
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 0.5 tsp ground turmeric
- 0.25 tsp cayenne pepper (optional for heat)
- 14 oz canned diced tomatoes
- 1 can chickpeas (drained and rinsed)
- 3 medium carrots (chopped into 1-inch pieces)
- 0.5 cup dried apricots (chopped)
- 2 cups low-sodium chicken or beef broth
- 3 tbsp olive oil
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Season the lamb cubes with salt and black pepper. Sear the lamb in batches until browned on all sides, about 6-8 minutes per batch. Remove lamb and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until softened, about 5 minutes.
Add the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, ground turmeric, and cayenne pepper (if using). Stir for 1 minute until fragrant.
Stir in the canned diced tomatoes and scrape up any browned bits from the bottom of the pot.
Return the seared lamb cubes to the pot. Add the chickpeas, carrots, dried apricots, and broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 to 1.5 hours, stirring occasionally, until the lamb is fork-tender and the flavors are well blended.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with chopped cilantro. Pair with fluffy couscous, rice, or crusty bread.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 19.8 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
